Prep 10 mins
Cook 17 mins
I love beets and this is my favorite way of cooking them.
Make and share this Harvard Beets recipe from Food.com.
- 2 (850.48 g) canwhole beets, quartered
- 158.51 ml sugar
- 29.58 ml cornstarch
- 118.29 ml vinegar
- 2.46 ml salt
- 59.14 ml butter
- Drain beets, reserving 1/2 cup liquid. In a medium saucepan combine sugar and cornstarch; mix well. Gradually stir in reserved beet juice, vinegar, and salt; bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes. Add beets; simmer on low, stirring occasionally for 10-15 minutes. Before serving, add butter, and bring just to boiling.
Haven't had beets like this since I was a kid. The sauce just makes the beets. My husband who doesn't usually like beets, but he really liked these.